Wash, remove little bit of both ends and chop the tindora into thick circles.
Soak tamarind in few tablespoons of water and extract the thick pulp.

Heat oil in a pan, add sliced tindora and fry on medium flame for around 10 – 15 minutes.
Once tindora turns golden brown and cooked, add half a tsp of oil in the middle of the pan.
Add all talimpu ingredients in order.
When mustard seeds start spluttering, add besan and let the besan toast a bit.
Then stir in tamarind pulp, red chili powder, turmeric powder and salt.
Let it cook on low flame for few minutes and remove from heat.
Serve tindora besan fry with steamed rice and dollop of ghee.Notes: Make sure to fry the tindora well.